Carrot cake

INGREDIENTS

    175g (6oz) carrots, coarsely grated
    zest and juice 1 large orange
    100g (4oz) walnut pieces
    225ml (8fl oz) light olive oil
    4 large free-range eggs
    175g (6oz) self-raising wholemeal flour (or plain wholemeal and 2tsp baking powder)
    175g (6oz) self-raising flour
    175g (6oz) light muscovado sugar
    1tsp grated nutmeg
    1tsp ground cinnamon

for the frosting

    300g (10oz) full-fat cream cheese
    100g (4oz) icing sugar
    grated zest of 1 large orange, plus more, shredded, to decorate

you will need

    20cm (8in) round deep cake tin, oiled and bottom lined with baking parchment

Preparation
How to make your carrot cake recipe:

    Heat the oven to 150 C, 130 C fan, 300 F, gas 2. Place the cake ingredients into a large mixing bowl and beat until well blended. Place in the cake tin and spread until level. Bake for 1 hour 10 minutes, until firm to the touch and a skewer comes out clean. Cool in the tin for 5 minutes, then turn out onto a wire rack and cool completely.

    To make the frosting, beat the cream cheese, icing sugar and orange zest, and spread over the cake. Decorate with the shredded orange zest.

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